Elizabeth Perez – författare

For upper-division undergraduate or beginning graduate courses in civil and environmental engineering. The Eighth Edition of this bestselling text has been revised and modernized to meet the needs of today's environmental engineering students who will be engaged in the design and management of water and wastewater systems. It emphasizes the application of the scientific method to problems associated with the development, movement, and treatment of water and wastewater. Recognizing that all waters are potential sources of supply, the authors present treatment processes in the context of what they can do, rather than dividing them along clean water or waste water lines. An abundance of examples and homework problems amplify the concepts presented.

For upper-division undergraduate or beginning graduate courses in civil and environmental engineering. The Eighth Edition of this bestselling text has been revised and modernized to meet the needs of today's environmental engineering students who will be engaged in the design and management of water and wastewater systems. It emphasizes the application of the scientific method to problems associated with the development, movement, and treatment of water and wastewater. Recognizing that all waters are potential sources of supply, the authors present treatment processes in the context of what they can do, rather than dividing them along clean water or waste water lines. An abundance of examples and homework problems amplify the concepts presented.

Honorable Mention, 2019 Barbara T. Christian Literary Award, given by the Caribbean Studies AssociationWinner, 2017 Clifford Geertz Prize in the Anthropology of Religion, presented by the Society for the Anthropology of Religion section of the American Anthropological AssociationFinalist, 2017 Albert J. Raboteau Prize for the Best Book in Africana Religions presented by the Journal of Africana ReligionsAn examination of the religious importance of food among Caribbean and Latin American communitiesBefore honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents' identities; to learn to fix the gods' favorite dishes is to be "seasoned" into their service.In this innovative work, Elizabeth Pérez reveals how seemingly trivial "micropractices" such as the preparation of sacred foods, are complex rituals in their own right. Drawing on years of ethnographic research in Chicago among practitioners of Lucumí, the transnational tradition popularly known as Santería, Pérez focuses on the behind-the-scenes work of the primarily women and gay men responsible for feeding the gods. She reveals how cooking and talking around the kitchen table have played vital socializing roles in Black Atlantic religions.Entering the world of divine desires and the varied flavors that speak to them, this volume takes a fresh approach to the anthropology of religion. Its richly textured portrait of a predominantly African-American Lucumí community reconceptualizes race, gender, sexuality, and affect in the formation of religious identity, proposing that every religion coalesces and sustains itself through its own secret recipe of micropractices.

Honorable Mention, 2019 Barbara T. Christian Literary Award, given by the Caribbean Studies AssociationWinner, 2017 Clifford Geertz Prize in the Anthropology of Religion, presented by the Society for the Anthropology of Religion section of the American Anthropological AssociationFinalist, 2017 Albert J. Raboteau Prize for the Best Book in Africana Religions presented by the Journal of Africana ReligionsAn examination of the religious importance of food among Caribbean and Latin American communitiesBefore honey can be offered to the Afro-Cuban deity Ochún, it must be tasted, to prove to her that it is good. In African-inspired religions throughout the Caribbean, Latin America, and the United States, such gestures instill the attitudes that turn participants into practitioners. Acquiring deep knowledge of the diets of the gods and ancestors constructs adherents' identities; to learn to fix the gods' favorite dishes is to be "seasoned" into their service.In this innovative work, Elizabeth Pérez reveals how seemingly trivial "micropractices" such as the preparation of sacred foods, are complex rituals in their own right. Drawing on years of ethnographic research in Chicago among practitioners of Lucumí, the transnational tradition popularly known as Santería, Pérez focuses on the behind-the-scenes work of the primarily women and gay men responsible for feeding the gods. She reveals how cooking and talking around the kitchen table have played vital socializing roles in Black Atlantic religions.Entering the world of divine desires and the varied flavors that speak to them, this volume takes a fresh approach to the anthropology of religion. Its richly textured portrait of a predominantly African-American Lucumí community reconceptualizes race, gender, sexuality, and affect in the formation of religious identity, proposing that every religion coalesces and sustains itself through its own secret recipe of micropractices.